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Cheesy Chicken Enchiladas

from the video 4 Ways to Use Leftover Chicken ▶︎

by Alix Traeger


for 2 servings

  • 1 cup (125 g) shredded chicken, leftover
  • 1 cup (250 g) enchilada sauce, divided
  • 1 cup (100 g) cheese blend, divided
  • 5 tortillas
  • sour cream, to serve
  • fresh cilantro, to serve


  1. Preheat oven to 350°F (180°C).
  2. Mix the chicken, half of the enchilada sauce, and half of the cheese blend in a bowl.
  3. Wrap the tortillas in a paper towel and microwave for 30 seconds.
  4. Place the chicken on the tortilla and roll tightly.
  5. Place the enchiladas in a baking pan and top with remaining sauce and cheese.
  6. Bake for 15 minutes, or until cheese has melted.
  7. Top with sour cream and cilantro.
  8. Enjoy!
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